Question for the brine cure folks.

[killerque]

Is the an "acceptable" temp range for meats being wet brined? My refrigerator in my prep kitchen is an old unit with the inside top box. The farther down in the box you go the warmer it gets. This thing is pre circulation fans. My top shelf will hit bellow freezing if you don't open it everyday. Middle shelf seems to hold about 40 deg f. Bottom shelf holds right at 50 deg f.

 

[crankybuzzard]

36-40 degrees is the good zone for curing. Less than 36, they say it doesn't work as well. Above 40 and your getting out of the safe meat zone.

 

[killerque]

Thanks. I will go check temp now. Door has been closed for 12hrs.

 

[pc farmer]

36-40 degrees is the good zone for curing. Less than 36, they say it doesn't work as well. Above 40 and your getting out of the safe meat zone.

36 Degrees.   I am at that or lower everytime I cure.  I thermo in my fridge says 32 soooooooooo

 

[crankybuzzard]

From the book Home Production of Quality Meats and Sausages by Stan and Adam Marianski.

IMG_8088.JPG

• crankybuzzard
• Jan 12, 2017

 

[pc farmer]

From the book Home Production of Quality Meats and Sausages by Stan and Adam Marianski.

IMG_8088.JPG

• crankybuzzard
• Jan 12, 2017

​I am not disagreeing, just saying how I do it.

 

[killerque]

Thanks for the info guys. After 12 hrs of closed door my middle shelf sits at 36.1. I was worried about raising to the top shelf because I know it tends to freeze stuff and I have to go out of town.

 

[crankybuzzard]

Thanks for the info guys. After 12 hrs of closed door my middle shelf sits at 36.1. I was worried about raising to the top shelf because I know it tends to freeze stuff and I have to go out of town.

Sounds like middle shelf should work for you. When are you going out of town? Do a 24 hour test if possible.

 

[killerque]

Won't be leaving for 24 hours. Was planing on checking again tomorrow and raise if needed. That old refrigerator is a beast just keeps plugging along. When making sausage that top shelf is great for really chilling meat for grinding. Many many deer and hogs have ended up on there.

 

[crankybuzzard]

Won't be leaving for 24 hours. Was planing on checking again tomorrow and raise if needed. That old refrigerator is a beast just keeps plugging along. When making sausage that top shelf is great for really chilling meat for grinding. Many many deer and hogs have ended up on there.

When it finally gives up the ghost, turn it into a smoker, it's earned the right.

 

[killerque]

Yeah I don't get rid of much. My yard is starting to look like Sanford and Son's. As long as it is behind the house the wife lets me get away with it.

 

[killerque]

Ok guys 11 days into curing. I had some pork in a dry cure I had previously purchased from high mountain and both pork and venison in pops's wet brine. The meat in dry cure firmed up really well test fry was a little salty so I will soak overnight and try to pull some off. The meat in the wet brine did not firm up as much. Is this normal. I was pushing 3" meat thickness but didn't not inject because average thickens is only 2". Should I mix up more cure and inject and go another 10 days or is the not firming normal? New to curing and aint afraid to say I don't know what the he'll I am doing.

 

[killerque]

Due to family medical issues and finishing up deer season some of my meat sat in the brine for about 23 days. It came out way to salty for my taste. Not sure if it was the initial salt in the brine or just being in to long. Ringed the meat and soaked about an hour and did a test fry. Thought it was just a tad salty. Well smoking kinda intensified it some what. Rookie hatched will cut some out at the beginning next time. Due to time issues most of it was put up before pics. Here is some of the brined and smoked deer roast. Camera on tablet sucks color is nice and even.

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• killerque
• Feb 2, 2017

 

[wade]

From the book Home Production of Quality Meats and Sausages by Stan and Adam Marianski.
 

That is an excellent book. Good for technical background.

 

[wade]

When you mixed the brine, what %age of salt were you aiming to achieve?

 

[killerque]

Wade for my first attempt at curing I decided to go with proven recipies. The brine I used was pop's found on here as used by others. Based on comments by others that some found it perfect and others a little salty I cut the salt by 1/4 cup. I was still salty to me. I am not sure if it the type of meat, time in brine, or just the recipie.

I believe (I am a rookie here) that wet brines are equilibrium brines and length of time in brine past full cure shouldn't change anything as there is only so much salt to intake. So to me it must be salt in original brine.

Next batch will reduce to 1/2 cup salt and stick to times sugested. After I master the proven methods I will move on to projects involving a calculator. Still all advice is welcome.